Wild Pig on Sauerkraut

• 4213 ounces pork shoulder rolled, tied up
• 1 3/4 ounces butter
• 1 x salt
• 1 x black pepper
• 4 each juniper berries smashed
• 218 pounds sauerkraut
• 2 each bay leaves
• 6 each juniper berries
• 2 each apples
• 1 cup wine white
• 6 slices bacon
• 1 3/4 ounces vegetable shortening

1. Melt butter and fry pork on all sides in it.
2. Add the salt, pepper and smashed juniperberries.
3. Heat oven and bake the pork for 1/2 hour long, basting it Heat the crisco in a pot and saute the sauerkraut shortly in it.
4. Add bayleaves, juniperberries, the grated apples and the wine.
5. Let simmer, on medium heat, for 30 minutes.
6. Put the pork on top of the sauerkraut and pour the juices allover it.
7. Let it bake for another 35 minutes.
8. Slice pork and serve on top of kraut with beer.

butter, salt, black pepper, smashed, sauerkraut, bay leaves, juniper berries, apples, wine white, bacon, vegetable shortening

Taken from recipeland.com/recipe/v/wild-pig-on-sauerkraut-39432 (may not work)